Method

Gently fry the herbs, the finely chopped onion, carrot, celery and leek in Occelli® Butter and extra virgin olive oil.Add the sausage meat and brown, deglaze with the white wine and finish cooking over a gentle heat adding, if necessary, meat stock and season with salt and pepper.

Remove the fruit from the cheese and dice it. Grate the cheese.Cook the gnocchetti pasta in plenty of boiling salted water then transfer them to a pan with the ragout and stir in the Occelli® with Fruit and Muscat Grappa.